Blueberry picking….

We went blueberry picking with my niece and brother.  It was a gorgeous day and there were so many blueberries!  It was a great day.  Tuesday and Quinn stayed home to catch up on sleep.  It was an adventure to bring two ten month old babies along..but we managed.  All the blueberries were gone by the next day!  I think I need to go and pick some more!  Happy Friday!

Homemade Tortillas and 7 layer Tortilla Pie…..

The other day I wanted to make 7 Layer Tortilla Pie, but realized I had no tortillas…so River and I made some homemade ones.  We made the dough and River did all the rolling work!  She did every tortilla while I fried them!  They turned out delicious and made the tortilla pie extra yummy!  I’m not sure if I would make them again.  They were delicious, but they were also a lot of work.  I think if I made them again, I would try freezing them, so that I could make  a lot and then have them when I needed them!  The recipe made a lot more than we needed and by the next day they weren’t as delicious.  I guess I could have just frozen the dough and then fried them when I needed them.

Seven Layer Tortilla Pie




2 (15 ounce) cans pinto beans, drainedand rinsed1 cup salsa, divided2 cloves garlic, minced

2 tablespoons chopped fresh cilantro

1 (15 ounce) can black beans, rinsed and


1/2 cup chopped tomatoes7 (8 inch) flour tortillas2 cups shredded reduced-fat Cheddarcheese

1 cup salsa

1/2 cup sour cream


1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.



Printed from 7/29/2011